Chilli & Mustard Flavoured Pineapple

Pineapple’s cooked with coconut milk and a blend of spices in this South Indian dish, which could be served with any meat, fish or vegetable curry. Chilli adds heat, and mustard seeds lend a rich nutty flavour tat complements the sharpness of pineapple, while coconut milk provides a delectable creamy sweetness.

Using a sharp knife, halve pineapple lengthways, then cut each half into 2, ending up with 4 boat-shaped wedges. Peel or remove skin and remove eyes and central core. Cut into bite-size pcs. (If using canned ring pineapple, cut each ring into bite-sized pcs).

Put pineapple into a karahi, wok or large pan and add measured water (and/or juice) with coconut milk, turmeric and chillies flakes. Bring to a slow simmer over a low heat, and cook, covered for 10-12 mins, or till pineapple’s soft but not mushy.